To make the fennel sugar syrup place the water, sugar and fennel into a saucepan. Bring to a boil, boil for 30secs-1min until slightly syrupy, then turn off the heat and allow to infuse for a few hours, ideally overnight. Then strain and store in the fridge ready to use.
To a cocktail shaker filled with ice add Cointreau, Gin, Lemon Juice, Fennel Sugar Syrup, buitters and egg white.
Shake well for 30-60 seconds. This will create a beautiful frothy top.
Strain into a serving glass and finish with a sprinkle of fennel pollen.
Always drink responsibility. Strictly ages 18+
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